4 boneless, skin-on chicken thighs (about 3/4 pound) Salt, pepper 5 tablespoons bottled ponzu 1 tablespoon lime juice 1 teaspoon minced ginger root 1 large clove garlic, minced 1 serrano chile, thinly sliced 2 teaspoons sugar

Step 1 Heat a grill or grill pan over medium-high heat. Rinse and dry the chicken thighs. Season with salt and pepper. Set aside.

Step 2 Combine the ponzu, lime juice, ginger, garlic, chile and sugar in a small saucepan. Cook over medium heat, stirring, just until the sugar dissolves, about 2 minutes.

Step 3Place the chicken, skin side down, on the grill. Brush the top of the chicken with the ponzu mixture. Turn the chicken over every 2 minutes or so, brushing with the sauce every time until the chicken is cooked through, about 10 minutes.

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